1-First Step: Prepare the pans and oven Preheat the oven to 375°F. Grease two 8 or 9-inch round baking pans, then line the bottoms with parchment paper. This helps the cakes release cleanly after baking. If you want perfectly even layers, you can also weigh the batter before baking.

2-Second Step: Mix the dry ingredients In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix until the dry ingredients look even in color. This step helps spread the leavening and cocoa through the batter so the cake rises evenly.

3-Third Step: Mix the wet ingredients In another bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. If your eggs are cold, run them under hot water for a minute or two to bring them closer to room temperature. You can also warm the buttermilk briefly in the microwave. That small step helps the batter blend more smoothly.

4-Fourth Step: Combine the batter Pour the wet ingredients into the dry ingredients and mix until just combined. Then stir in the boiling water. The batter will be thin, and that is normal for this German chocolate cake from scratch. The hot water helps bloom the cocoa and gives the cake a deeper flavor and softer texture.

5-Fifth Step: Bake the cake layers Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Oven times can vary, so start checking around the 25-minute mark. The tops should spring back lightly when touched.

6-Sixth Step: Cool the cake layers Let the cakes cool in the pans for 5 minutes. Then run a knife around the edges if needed and transfer them to wire racks. Cooling them for a short time in the pans helps them firm up before handling. For easier frosting later, many bakers like to freeze the layers for a short time after they are fully cool.

7-Seventh Step: Make the coconut frosting To make the coconut pecan frosting, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a low boil and thickens. This usually takes several minutes, and the mixture should look glossy and spoonable. Remove the saucepan from the heat. Stir in the vanilla extract, chopped pecans, and shredded coconut. Let the frosting cool completely before using it. As it cools, it becomes thicker and easier to spread.

8-Eighth Step: Make the chocolate frosting For the chocolate frosting, melt the butter and stir in the cocoa powder. Then alternately blend in the powdered sugar and milk until you reach a spreadable consistency. Add a little more milk if it feels too stiff, or a little more powdered sugar if it feels too loose. Stir in the vanilla extract at the end. This frosting gives the cake its classic look and adds another layer of chocolate flavor. It is also a great match for the coconut pecan filling. If you love learning about coconut in desserts, this Cleveland Clinic guide to coconut benefits is a helpful read.

9-Ninth Step: Assemble the cake Place one cake layer on a serving plate or cake stand. Spread a thin layer of chocolate frosting over the top, then add half of the coconut frosting, leaving about a 1/2 inch border around the edge. That border helps keep the filling from spilling out once the second layer is added. Set the second cake layer on top. Frost the entire outside of the cake with the chocolate frosting. Then spread the remaining coconut frosting on top of the cake. If you like a neater finish, use an offset spatula or a piping bag for the top decoration.

10-Final Step: Slice and serve Let the cake sit for a little while before slicing so the frosting settles. Use a sharp knife and wipe it clean between cuts for neat slices. Serve at room temperature for the best flavor and texture. This classic German Chocolate Cake is rich, so small slices go a long way.